Sweet and Sour Bok Choy and Tofu

I love sweet and sour stir-fries.  Half of my children do, too.  The other half and hubby, however, do not…or should I say DO NOT.  If I’m going to make it, I do it for lunch for myself and anybody who might be interested.

This week I found some organic bok choy and knew it was time to experiment.  This is just a simple little dish, but it makes a very satisfying lunch.  I didn’t have time to cook any rice and had none leftover, either, so we ate it plain for a late “noon” meal.  It was delicious.  I would have liked more of the greens from the bok choy for eye-appeal, though.  Some sweet red pepper pieces would have helped with the colorfulness, too.  For a better view of the picture below, click on it.  It looks tastier that way.  🙂

Sweet and Sour Bok Choy and Tofu

  • approximately 2-3 T. virgin coconut oil, decrease if desired
  • 1 small onion, quartered and sliced
  • 1 small bunch bok choy, chopped into separate pieces of stem and leaves
  • 1/4 lb. of frozen diced pineapple pieces, or to taste
  • 1 T. minced ginger, or more
  • 1 lb. extra-firm tofu, diced
  • 1 1/2 T. chicken-style seasoning
  • Bragg’s Liquid Aminos
  • 1/4 c. demerara sugar, or brown sugar
  • 1 T. (loose) cornstarch
  • 2 T. water

Melt the coconut oil in a large skillet.  Toss in onion, bok choy stem pieces, pineapple, ginger, and tofu.  Squirt Bragg’s back and forth over pan, stirring to distribute.  Begin cooking on medium high heat.  Sprinkle the chicken-style seasoning over all and stir well.  Cook for 5 minutes or so.  Add bok choy leafy pieces and demerara or brown sugar.  Cook until bok choy is as tender as desired.  Stir together cornstarch and water and pour it into the skillet, stirring constantly.  Add more Bragg’s as desired for flavor and saltiness.  Serve plain or over rice.

Variations:  Add sliced/diced mushrooms, celery, and/or bell peppers.  You may need to increase ginger, seasonings, and sweeteners, depending on how much you add.

Cheesy Vegan Scalloped Potatoes

I was going to make baked potatoes and have bunches of toppings from which everyone could choose.  Then I remembered how much my husband hates “working” to “prepare” his food.  If it doesn’t hop onto his plate ready for immediate transfer to his mouth with no visible effort on his part, then he’s not really interested ~ especially if it’s a work day (he’s in construction and works hard all day.)  And he doesn’t like baked potatoes that much even if I spoiled him and fixed it for him.  So…scratch that idea.

Next idea.  Some kind of scalloped potatoes.  They went over very well.  And no one had to “fix” their own.  😉

I made these the day before so that when we came home from church, they would be in the automatic oven already toasty and ready for us to sit down to eat.  I baked them for 45 minutes at 350° on Friday, then the next day I set the timer for another 45 minutes at 375°.  We got home a little early and I began to wonder if they would get done fast enough, so I cranked the oven up to 400° for the last half hour.  They were hot all the way through – but not crispy on the edges at all (like I prefer!)

Per usual, this makes A LOT!  It’s perfect to take to a potluck, or a big family get together, or so you can have leftovers the next night (if you don’t have a human 17-yr-old vacuum like I do.)  Or you could cut the recipe in half if your family hates leftovers.  Another option is to split the recipe into 2 separate pans and share with another family who is having a tough time, is ill, or just brought home a new baby (like my son and daughter-in-law just did ~ making me a 1st-time grandma!)

Cheesy Scalloped Potatoes

  • 1 onion (at least baseball sized or larger), cut up into large chunks
  • 1 c. nutritional yeast flakes (NOT baking yeast)
  • 2 tsp. salt
  • 1/2 tsp. paprika (more to sprinkle on top, if desired)
  • 2 lg. garlic cloves
  • 1 c. raw cashews
  • 1 1/2 c. water
  • 3-4 drops hickory smoke liquid
  • 1/4 c. melted virgin coconut oil (or extra virgin olive oil)
  • 1 c. non-dairy milk (not vanilla)
  • 5 lbs. boiled, peeled potatoes

Preheat oven to 400°.  Dice or slice the cooked potatoes and place in a 4-qt casserole.  (Mine ended up not quite sliced OR diced, because I left the whole potatoes boiling too long and a large number of them fell apart as I sliced them.)

Whiz the remaining ingredients, except the non-dairy milk, in a high-powered blender until smooth.  Add the milk and whiz briefly just to stir.  Pour over the potatoes and gently mix things together so that the potatoes get coated with the sauce.  Sprinkle with extra paprika, if desired.

Cover with lid or foil and bake for 1-1 1/2 hours (depending on how crispy you would like it to be.)

Optional:  Bake for 45 minutes, cool, and refrigerate until the next day.  Then reheat for 30-45 minutes at 400°.  If you are using an automatic oven, do calculate in some extra oven-heating time and add it to your 30-45 minutes.

NOTE:  If you choose to halve this recipe into a 9″x13″ pan, please remember to decrease the cooking time or the temperature of the oven.

Vegan Coconut Cream Pie

I’ve had coconut cream on my mind a lot lately.  It started with another blogger’s recipe for vegan cheesecake that wasn’t quite what I was looking for and had more the texture of a cream pie.  Or maybe it started when my BFF told me about Tropical Traditions’ coconut products – and then I won a quart jar of their virgin coconut oil.  However it began, next Katie over at www.chocolatecoveredkatie.com posted a vegan whipped cream recipe using coconut cream.  (All of her pictures make my stomach growl.)  Well, I just about couldn’t stand it any more!  I had to find a coconut cream pie recipe by search engine.  I spent a good chunk of time looking…and wasn’t satisfied.  None of the pictures looked like what my imagination was projecting and some of the ingredients were pretty bland and used cornstarch to obtain a thick product.

So, I gave up.  Well, sorta.  I gave up the computer search and went to the kitchen to play.  I had enough ideas of what not to do and some ideas of what I wanted to do – at least enough for a trial run.  It was more of a trial runny.  If I froze it, it was too hard to slice.  If left in the refrigerator, it was more like a soft pudding and wouldn’t slice well that way, either.  Don’t get me wrong – it tasted good and we ate every last crumb!  🙂  But I knew I wasn’t done.

The second one I made for the weekend when I knew my daughter and son-in-law would be over to help eat it, so I doubled the recipe into a 9″x13″ pan.  This time it worked!  Everybody really wished there had been more of it.

If you have friends who are gluten sensitive/intolerant, this dessert recipe is for you.  There is no grain used in the whole batch – not even the crust (unless you used flour-covered date pieces.)

This recipe is for a 9″ deep-dish pie pan.  You will have a little of the filling leftover than won’t fit that you can put in a bowl for pudding.  It might work to fill 2 smaller pie crusts, but the crust recipe would have to be adjusted – probably 1 1/2 times.

Vegan Coconut Cream Pie

 Crust:

  • 1 c. walnuts
  • 1/2 c. unsweetened shredded coconut
  • 1/4 c. raw almonds
  • 15 pitted soft dates (or 1 c. date pieces, may be oat flour-covered)
  • 1 – 1 1/2 T. virgin coconut oil (this is optional, but highly recommended)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/16 tsp. salt

Filling:

  • 1 can chilled coconut milk (chilled at least 8 hours)
  • 1 c. raw cashews (may soak 4-8 hours before using)
  • 1 pkg. extra firm Morinu tofu
  • 1/2 tsp. powdered stevia extract (or 1/4-1/2 c. more sweetener)
  • 1/2 c. evaporated cane juice crystals or sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 – 1 1/2 T. virgin coconut oil

In a food processor, pulse the walnuts, coconut, and almonds until tiny pieces. Add the remaining crust ingredients, pulsing and processing until the dates are completely incorporated and you can press some together and it sticks well.  Press this into a 10″ deep dish pie pan.  Be patient – it takes a little bit to get it evenly distributed.  Also, if you are using a glass pie plate, you can hold it up and look through the bottom to see if there are thin spots.

Open the chilled can of coconut milk carefully.  Scrape out the hardened coconut cream into a high-powered blender.  Add 2 T. of the thin liquid from the can of coconut milk.  (Save the rest of the liquid for making smoothies.)  Add the remaining ingredients and blend until there are no grainy pieces of cashew left on a spatula dipped into the cream.  Pour into the crust.  Chill for 4-8 hours.